Ingredients
Scale
- 1⅓ cups basmati rice
- 2⅓ cups chicken broth
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 pound ground pork sausage
- 1 cup green bell pepper, seeded, chopped
- 1 large onion, chopped
- 2 stalks celery, chopped
- ¼ cup all-purpose flour
- 1 tablespoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon paprika
- ¼ teaspoon cayenne pepper
- salt and freshly ground black pepper, to taste
- 2 cups beef broth
- 2 bay leaves
- chopped fresh parsley, for garnish
Instructions
- Rinse the basmati rice under cold water until clear and drain. In a large saucepot, combine the rice and chicken broth. Bring to a boil over medium-high heat, then reduce to low. Cover and cook for 12-15 minutes until liquid evaporates. Let stand for 10 minutes before fluffing.
- In a large skillet, heat olive oil over medium-high heat. Brown the ground beef and pork sausage, breaking it up with a wooden spoon.
- Stir in the chopped green bell pepper, onion, and celery. Cook for about 3-4 minutes until softened.
- Add the flour and mix thoroughly, ensuring there are no flour spots. Season with oregano, garlic powder, chili powder, paprika, cayenne, salt, and pepper.
- Pour in the beef broth and add the bay leaves. Scrape browned bits from the pan and let simmer for 2 minutes.
- Fold the cooked rice into the meat mixture and simmer for an additional 5 minutes.
- Serve hot, garnished with chopped fresh parsley.
Notes
Make sure to rinse the rice well to remove excess starch for better texture.
Feel free to substitute ground beef with turkey for a leaner option.
Adjust spices according to your heat preference.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 1g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 70mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.